PUMPKIN CHEESECAKE with Biscoff Cookies as crust

Try this other pumpkin dessert that would surely make you the star of the holiday gathering- it's light, smooth and creamy with the right amount of sweetness and tanginess bursting with all the autumn spices
RECIPE:
✅ BISCUIT BASE
160 grams or 20 pieces crushed Biscoff Cookies
60 grams ( 1/3 cup ) melted unsalted butter
20 grams ( 2 tablespoons ) brown sugar
( Cheesecake Batter )
450 grams ( 2 1/4 cups ) cream cheese, room temperature
100 grams ( 1/2 cup ) sour cream
240 grams ( 1 cup ) pumpkin puree
100 grams ( 1/2 cup ) fine granulated white sugar
2 large eggs
1 teaspoon vanilla extract
20 grams ( 2 tablespoons ) all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ginger powder
1/4 teaspoon nutmeg powder
BAKING TIME: 55 -60 minutes
BAKING TEMPERATURE: 170'C
BAKING PAN USED: 7 inches springform pan, lined with parchment paper
OVEN USED: Convection Oven, top and bottom heat
BAKING METHOD USED: Water bath or Baine Marie
◾It's near the end of pumpkin season, so make use of your leftovers and make this dessert or serve this on your next Thanksgiving gathering
◾You may use canned pumpkin puree but here, i used fresh butternut pumpkins - boiled, mashed and strained
◾You may use a foil tent to cover the cheesecake to avoid too much browning on the surface
◾You may also use graham crackers, gingersnaps, hobnobs for the biscuit base
◾You may bake this in a conventional gas oven but it would require a longer baking time
◾DIFFERENT OVENS VARY IN TEMPERATURE SO PLEASE ADJUST ACCORDINGLY
#yeyetbakes #thanksgiving #cheesecake #lotusbiscoffcookies #creamcheese #dubailife #autumn
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God bless,
YEYET
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Healthy and white sugar???